Cancer Fighting Foods

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Mushrooms

— Shitake, maitake, enoki, crimini, portabello, oyster mushroom and thistle oyster mushrooms and trametes, all contain polysaccharides and letinian, which stimulate the reproduction and the activity of immune cells directly and slow tumour growth.

Watercress

— According to research at the University of Southampton salad leaves increase the number of cancer fighting molecules in the blood stream within hours of eating and could help prevent the condition from developing and also prevent the recurrence of the disease in recovering breast cancer sufferers. Phenylethylisothisocyanate (PEITC) compound which gives the salad leaf a peppery taste has the ability to block the function of a harmful protein Hypoxia Inducible Factor (HIF) which induces new blood vessels for supply of oxygen and nutrients for cancer cell growth in the tumour. Nutritionally, watercress a member of the cruciferous family, contains calcium, iron, betacarotene (pro-vitamin A), vitamin C, folate. Due to its antioxidant properties it is a traditional treatment for eczema, anaemia and infections.

Seaweed

— Several varieties of seaweed (nori, kombu, walkame, arame and dulse) commonly eaten in Asia contain molecules that slow cancer growth, especially of breast, prostate, skin and colon cancers. Fucoidan, found in Kombu and walkame seaweed, helps provoke cell death by apoptosis and stimulates immune cells, including NK cells. Facoxanthin is the ingredient in certain varieties of seaweed that makes them brown. It is a cartenoid (from the same family as lycopene in tomatoes), even more effective than its cousin lycopene in its capacity to inhibit cell growth in prostate cancer. Brown seaweed lengthens the menstrual cycle due to its anti-oestrogen effect. Nori is one of the extremely rare vegetable species that contain long-chain Omega-3 fatty acids — the most effective against inflammation and indispensable to the proper function of neurones.

Soya Foods

— Soya foods contain isoflavones or plant oestrogens (including genistein, diadzein and glycitein) which block the stimulation of cancer (especially of breast) cells by sex hormones (such as oestrogen and testosterone). They also intervene by blocking angiogenesis. In women, they act along the same lines as tamoxifen — a drug commonly used to prevent breast cancer relapses. The same protective mechanism is likewise at work for men to block the growth of prostate cancer. Different forms of soya (tofu, tempeh, miso, moong beans, bean sprouts etc) are therefore likely to be a useful part of an anti-cancer diet. A diet rich in cruciferous vegetables like broccoli, according to a new research, may prevent and even treat bowel cancer. Studies have shown that soya foods, in addition to reducing the risk of cancers, can lower blood pressure and cholesterol levels and help ward off osteoporosis. Note: Isoflavone supplements (in pill form) have been associated with an aggravation of certain breast cancers, but not in soya taken as food.

Pumpkin Flour

— University Sains Malaysia (USM) discovered in 2007 that pumpkin flour can control activation of cancer cells. The flesh of the pumpkin is dried, powdered and then mixed with whole wheat flour. Pumpkin flour contains resistance starch to produce propionic acid. The acid causes the starch to remain indigestible, thus fermenting the bacteria and weakening the cancer cells. Pumpkin has high fibre content and contains antioxidant vitamin A and minerals.